• Preheat oven to 240°C/220°C fan-forced.
• Thinly slice brown onion (see ingredients).
• Place slow-cooked beef brisket and onion in a baking dish. Pour liquid from packaging over beef. Cover with foil and roast for 15 minutes.
• Remove from oven. Uncover, sprinkle with Tex-Mex spice blend and turn beef to coat.
• Roast, uncovered, until browned and heated through, 8-10 minutes. TIP: Use two oven trays if necessary.

• Meanwhile, cut potato into fries.
• Place fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes.

TIP: If your oven tray is crowded, divide the fries between two trays.

• When fries have 10 minutes remaining, finely chop tomato and baby spinach leaves.
• In a medium bowl, combine tomato and a drizzle of white wine vinegar
and olive oil. Season to taste with salt and pepper.

• Using two forks, shred beef brisket.
• Add spinach to beef and toss to combine.
• Divide fries between plates.
• Top with Southern beef brisket and Cheddar cheese.
• Drizzle with BBQ mayo. Serve with tomato salsa. Enjoy!